Molecular Characterization and Risk Assessment of Bacillus cereus Sensu Lato Isolated from Ultrahigh-Temperature and Pasteurized Milk Marketed in Rio de Janeiro, Brazil

2017 ◽  
Vol 80 (7) ◽  
pp. 1060-1065 ◽  
Author(s):  
Jeane Q. Chaves ◽  
Eislaine P. de Paiva ◽  
Leon Rabinovitch ◽  
Adriana M. Vivoni
Keyword(s):  
Bacillus Cereus ◽  
Rio De Janeiro ◽  
Virulence Genes ◽  
Food Poisoning ◽  
Type I ◽  
Microbiological Analysis ◽  
Phylogenetic Groups ◽  
Pasteurized Milk ◽  
Ultrahigh Temperature ◽  
Bacillus Cereus Sensu Lato

ABSTRACT The presence of Bacillus cereus in milk is a major concern in the dairy industry. In this study 27 Bacillus cereus sensu lato isolates from pasteurized and ultrahigh-temperature (UHT) milk (24 whole UHT and 4 pasteurized samples) collected at supermarket chains in Rio de Janeiro, Brazil, were evaluated to assess the potential risk for food poisoning. Toxigenic and virulence profiles were defined by gene-specific PCR. Affiliation to phylogenetic groups was assigned by panC sequencing. Microbiological analysis revealed the presence of B. cereus s.l. in eight (33.3%) brands (six brands of UHT and two brands of pasteurized milk). Twenty-seven isolates were recovered (13 B. cereus and 14 Bacillus thuringiensis). Predominant toxigenic patterns were type I (contains all toxin genes except ces) and type II (does not contain cytK and ces), with seven (25.9%) isolates each. Predominant virulence patterns were type 2 (does not contain hlyII or shp) and type 3 (contains all virulence genes), with five (18.5%) isolates each. All isolates belonged to phylogenetic groups III and IV. Presence of hbl, piplc, and sph was associated with group IV isolates. Our results suggest that B. thuringiensis and B. cereus sensu stricto should be considered potential foodborne pathogens. Because the majority of the milk isolates studied have the potential to cause food poisoning because of the high prevalence of toxin and virulence genes and the specific phylogenetic group affiliations, these milk products can be potentially hazardous for human consumption.

scholarly journals Potential Enterotoxicity of Phylogenetically Diverse Bacillus cereus Sensu Lato Soil Isolates from Different Geographical Locations

2020 ◽  
Vol 86 (11) ◽  
Author(s):  
Justyna Malgorzata Drewnowska ◽  
Natalia Stefanska ◽  
Magdalena Czerniecka ◽  
Grzegorz Zambrowski ◽  
Izabela Swiecicka
Keyword(s):  
Bacillus Cereus ◽  
Bacterial Population ◽  
Phylogenetic Groups ◽  
Content Type ◽  
Hot Climate ◽  
Hemolysin Bl ◽  
Spore Forming Bacteria ◽  
Geographical Locations ◽  
Bacillus Cereus Sensu Lato

ABSTRACT Bacillus cereus sensu lato comprises Gram-positive spore-forming bacteria producing toxins associated with foodborne diseases. Three pore-forming enterotoxins, nonhemolytic enterotoxin (Nhe), hemolysin BL (Hbl), and cytotoxin K (CytK), are considered the primary factors in B. cereus sensu lato diarrhea. The aim of this study was to determine the potential risk of enterotoxicity among soil B. cereus sensu lato isolates representing diverse phylogroups and originated from different geographic locations with various climates (Burkina Faso, Kenya, Argentina, Kazakhstan, and Poland). While nheA- and hblA-positive isolates were present among all B. cereus sensu lato populations and distributed across all phylogenetic groups, cytK-2-positive strains predominated in geographic regions with an arid hot climate (Africa) and clustered together on a phylogenetic tree mainly within mesophilic groups III and IV. The highest in vitro cytotoxicity to Caco-2 and HeLa cells was demonstrated by the strains clustered within phylogroups II and IV. Overall, our results suggest that B. cereus sensu lato pathogenicity is a comprehensive process conditioned by many intracellular factors and diverse environmental conditions. IMPORTANCE This research offers a new route for a wider understanding of the dependency between pathogenicity and phylogeny of a natural bacterial population, specifically within Bacillus cereus sensu lato, that is widely distributed around the world and easily transferred into food products. Our study indicates differences in the phylogenetic and geographical distributions of potential enterotoxigenic B. cereus sensu lato strains. Hence, these bacilli possess a risk for human health, and rapid testing methods for their identification are greatly needed. In particular, the detection of the CytK enterotoxin should be a supporting strategy for the identification of pathogenic B. cereus sensu lato.

scholarly journals The Crystal Structure of Bacillus cereus HblL1

Toxins ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 253
Author(s):  
Harley L. Worthy ◽  
Lainey J. Williamson ◽  
Husam Sabah Auhim ◽  
Stephen H. Leppla ◽  
Inka Sastalla ◽  
...  
Keyword(s):  
Crystal Structure ◽  
Molecular Docking ◽  
Bacillus Cereus ◽  
Pore Formation ◽  
Food Poisoning ◽  
The Other ◽  
Bacillus Cereus Sensu Lato

The Hbl toxin is a three-component haemolytic complex produced by Bacillus cereus sensu lato strains and implicated as a cause of diarrhoea in B. cereus food poisoning. While the structure of the HblB component of this toxin is known, the structures of the other components are unresolved. Here, we describe the expression of the recombinant HblL1 component and the elucidation of its structure to 1.36 Å. Like HblB, it is a member of the alpha-helical pore-forming toxin family. In comparison to other members of this group, it has an extended hydrophobic beta tongue region that may be involved in pore formation. Molecular docking was used to predict possible interactions between HblL1 and HblB, and suggests a head to tail dimer might form, burying the HblL1 beta tongue region.

scholarly journals Multi-locus sequence typing and virulence profile in Bacillus cereus sensu lato strains isolated from dairy products

2021 ◽  
Vol 9 (4) ◽  
Author(s):  
Angelica Bianco ◽  
Loredana Capozzi ◽  
Angela Miccolupo ◽  
Simona Iannetti ◽  
Maria Luisa Danzetta ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Bacillus Cereus ◽  
Dairy Products ◽  
Virulence Genes ◽  
Food Poisoning ◽  
Important Food ◽  
Food Contaminants ◽  
Bacillus Cereus Group ◽  
Mlst Analysis ◽  
Sequence Types

Members of Bacillus cereus group are important food contaminants and they are of relevant interest in food safety and public heath due to their ability to cause two distinct forms of food poisoning, emetic and diarrhoeal syndrome. In the present study, 90 strains of B. cereus isolated from dairy products, have been typed using Multilocus Sequence Typing (MLST) analysis and investigated for the occurrence of 10 enterotoxigenic genes (hblA, hblC, hblD, nheA, nheB, nheC, cytK, entFM, entS and bceT) and one emetogenic gene (ces), to determine their genetic diversity. A total of 58 sequence types were identified and among these 17 were signalled as new profiles. Among the virulence genes, the majority of our strains carried the entS (92%), entFM (86%), nhe (82%) and cytK (72%) genes. All remaining genes were identified in at least one strain with different prevalence, stressing the genetic diversity, how even the different grade of pathogenicity of B. cereus isolated from dairy products.

KEJADIAN LUAR BIASA KERACUNAN “CUMI-CUMIAN” DI SEKOLAH DASAR NEGERI 1 TRASAN BANDONGAN KABUPATEN MAGELANG

2018 ◽  
Vol 7 (2) ◽  
pp. 131-136
Author(s):  
Nasir Ahmad
Keyword(s):  
Abdominal Pain ◽  
Bacillus Cereus ◽  
Rhodamine B ◽  
Attack Rate ◽  
Food Poisoning ◽  
Health Department ◽  
Analysis Data ◽  
Food Samples ◽  
Bivariate Analysis ◽  
School Committee

Background: On May 4th, 2016, at 12:30 district surveillance officer of Magelang Health Department received reports from Public Health Center of Bandongan about 21 students of SDN 1 Trasan who suffered from the same food-poisoning symptoms. Objective: Investigation was carried out to identify the source, how it spread and how to control it. Methods: This study used descriptive analytic and mapping the cases distribution location. The case was people experiencing symptoms of dizziness or abdominal pain or nausea or vomiting. Data analysis was done by using bivariate analysis. Data collection were done through interviews, observations and laboratory tests on the food samples. Results: The case was 50 students (from 1-6 grade students). The perceived symptoms were dizziness (77%), nausea (42%), abdominal pain (40%) and vomiting (8%). Attack rate found ranged from 14.3% to 60% with the highest Attack rate found on class three (60%). The incubation period of 15-240 minutes (mean 72.3 minutes). Calamari like positive Bacillus cereus and Rhodamine-B 10 mg/kg. Conclusion: The outbreak of food poisoning because calamari like contaminated Bacillus cereus. We suggested the school committee to provide the socialization of harmful food for the students. The teachers should restrict the permission for the food vendor to sell at school.   Keywords: Bacillus cereus, , Food Poisoning, Outbreak, Rhodamine B, School Food

scholarly journals Distribution of virulence genes and SCCmec types among methicillin-resistant Staphylococcus aureus of clinical and environmental origin: a study from community of Assam, India

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Deepshikha Bhowmik ◽  
Shiela Chetri ◽  
Bhaskar Jyoti Das ◽  
Debadatta Dhar Chanda ◽  
Amitabha Bhattacharjee
Keyword(s):  
Staphylococcus Aureus ◽  
Virulence Genes ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Virulence Gene ◽  
Type I ◽  
Methicillin Resistant ◽  
Type Iv ◽  
Clinical Community ◽  
Type V ◽  
Sccmec Types

Abstract Objective This study was designed to discover the dissemination of virulence genes in Methicillin-resistant Staphylococcus aureus from clinical, community and environmental settings. Results This study includes 1165 isolates collected from hospital, community and environmental settings. Among them sixty three were confirmed as MRSA with varied SCCmec types viz; type I, type II, type III, type IV, type V, type VI, type VII, type VIII and type XII. The virulence gene such as sea (n = 54), seb (n = 21), eta (n = 27), etb (n = 2), cna (n = 24), ica (n = 2) and tst (n = 30) was also revealed from this study. The study underscores coexistence of resistance cassette and virulence genes among clinical and environment isolates which is first of its kind from this part of the world.

scholarly journals Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

2021 ◽  
Vol 12 (1) ◽  
pp. 85-93
Author(s):  
Wallapat Phongtang ◽  
Ekachai Chukeatirote
Keyword(s):  
Bacillus Cereus ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Morphological Analysis ◽  
Food Poisoning ◽  
Fermented Soybean ◽  
Foodborne Pathogenic Bacteria ◽  
Ph Range ◽  
Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

scholarly journals Production of the Vacuolation Factor of Bacillus cereus Isolated from Vomiting-Type Food Poisoning.

1992 ◽  
Vol 54 (3) ◽  
pp. 443-446 ◽  
Author(s):  
Kunihiro SHINAGAWA ◽  
Shoji OTAKE ◽  
Naonori MATSUSAKA ◽  
Shunji SUGII
Keyword(s):  
Bacillus Cereus ◽  
Food Poisoning
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